Premium
CONTINUOUS EXPLOSION‐PUFFING OF POTATOES
Author(s) -
SULLIVAN J. F.,
KONSTANCE R. P.,
ACETO N. C.,
HEILAND W. K.,
CRAIG J. C.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08400.x
Subject(s) - dehydration , flavor , moisture , water content , materials science , food science , environmental science , chemistry , pulp and paper industry , composite material , engineering , biochemistry , geotechnical engineering
Scientists at Eastern Regional Research Center have successfully continuously explosion‐puffed potatoes for dehydration. By using a newly designed and fabricated puffing unit, they demonstrated that this equipment can be used in a continuous explosion puffing system (CEPS). Equipment development was carried out to effect commercial reliability, acceptable products and a high output rate. Potato dice, 1.0 cm (3/8 in.), at 27% moisture were processed in CEPS at a maximum rate of 454 kg/hr (1000 1b/hr). With mechanical refinements largely complete, an optimization study was made. Using product rehydration and flavor as criteria, a puffing pressure of 345 kilo pascals (50 psig) at a moisture content of about 26% was optimal for the 1.0 cm dice.